You don't have to go the fair to enjoy a delicious pork tenderloin sandwich -- you don't even have to wait for summer! Make this classic pork sandwich recipe in your own kitchen with just a few easy steps.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. One at a time, cover each piece of pork with plastic wrap and using the flat side of meat mallet or a small frying pan, pound until 6 to 8-inches wide. Lightly pound each chop with the tenderizing side of the meat mallet.

  • Add at least 1-inch of oil to a large skillet. Heat oil to 375°F.

  • Meanwhile, in a shallow dish combine cracker crumbs, garlic powder and black pepper. In another shallow dish place flour. In a third shallow dish place buttermilk.

  • One at a time, dip pork into flour and then into buttermilk. Evenly coat with cracker crumb mixture.

  • Carefully lower breaded tenderloins into hot oil one at a time and fry about two to three minutes or until an instant-read thermometer inserted in the center reads at least 145°F, turning once. Place fried pork tenderloins on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins.

  • Place fried pork tenderloins on the bottom half of the hamburger buns and if desired top with leaf lettuce, tomato slices, pickle slices and/or mustard.

Reviews (3)

35 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
Great recipe, but confusing--it's called "pork tenderloin" yet the pork isn't tenderloin, but chops. Why not just use pork tenderloin?
Rating: 3 stars
Pork loin does not make a tenderloin sandwich. Maybe what my mother said about Carnival People was true ?
Rating: 1.0 stars
I gave this 1 star because this is a PORK CHOP sandwich, and NOT a PORK TENDERLOIN sandwich. There is a huge difference between the two cuts of meat. What is shown being cut in the video is a boneless PORK CHOP that is being butterflied cut after having all the fat removed and then pounded to the desired size. A real PORK TENDERLOIN will have silver skin on it that needs to be removed and after trimming is done the loin should be about 2" or 3" thick and about 12" to 14" long. Now it can be cut about 3" thick, butterflied and pounded thin, the coated with breading or pan fried plain. NOW THAT'S A REAL PORK TENDERLOIN SANDWICH.